516 BAKERY AND SANDWICHES BOOKS ON BREAD MAKING LE GRAND LIVRE DE LA BOULANGERIE Authors: Thomas Marie (MOF), Jean-Marie Lanio and Patrice Mitaillé (teachers at the Lausanne Hotel School). The new essential baker’s tool, which offers 100 recipes. This modern handbook breaks down the preparation techniques of the great classics of French and international bakery. Numb. pages L mm l mm Ref. Price 244 pages. 290 216 811027 PAINS SURPRISE DÉCORÉS Author: Christophe Debersee (2008 Bakery World Champion). Inventor of the method and expert in decorating bread. In this book, he reveals some of his recipes, ingenious techniques, and skills to his colleagues. Numb. pages L mm l mm Ref. Price 88 pages. 250 220 820111 LE GRAND LIVRE DU SNACKING Authors: Patrick Ogheard, Chrstian Ségui, Arnaud Nicolas, and Thomas Marie. The authors deliver all their expertise around original creations that are both aesthetic and delicious. Recipes from around the world and great catering classics for a diverse and tasty offer. Photographer: Matthieu Cellard. Numb. pages L mm l mm Ref. Price 279 pages. 299 223 811029 LE GRAND LIVRE DE LA VIENNOISERIE Authors: J. Ballester, Jean-Marie Lanio, Olivier Magne, and Thomas Marie. With its 80 technical and precise recipes, including about thirty that are illustrated step by step, Le Grand Livre de la Viennoiserie is the new bible for the discipline. Great French classics, delicacies from around the world, and original creations from the MOF competition. Croissant, twist, cinnamon roll, or chocolate crown, the four authors and experts share their techniques and experience to make you the next pastry stars. A reference work for all professionals and enlightened amateurs, anxious to broaden their skills and to discover original and unpublished recipes. Complete collection of cutters, made in France by Matfer, features in our catalogue, available with this book. Numb. pages L mm l mm Ref. Price 280 pages. 295 220 811028
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